Reuben Potato Skins
Featured in the Honolulu Star-Advertiser on December 30, 2015.
Ingredients:
16 Yukon gold potatoes, baked until skin is crisp and potato is easily pierced
2 tablespoons unsalted butter, melted
Kosher salt and pepper, to taste
8 ounces thinly sliced corned beef
1/3 cup Thousand Island dressing
1 cup sauerkraut, thoroughly drained
1/4 cup dill pickle relish
1 1/2 cups shredded Gruyère
2 tablespoons mustard seeds
Directions:
- Slice each potato in half lengthwise and scoop out flesh with a spoon, leaving about 1/4 inch intact; reserve flesh for another use.
- Brush insides of potatoes with melted butter and season with salt and pepper.
- Flip potatoes over, brush skins with butter, and season with salt and pepper.
- Evenly space potato halves skin side up on a baking sheet and broil in oven until skins start to crisp, about 2-3 minutes, being careful not to burn skins.
- Flip potato halves over and broil until top edges start to brown, about 2-3 minutes more.
- Remove from oven.
- Divide corned beef evenly among skins and top each with about 1 teaspoon of dressing.
- Evenly divide sauerkraut and relish among skins and sprinkle each with cheese.
- Broil until corned beef is heated through and cheese is melted and bubbling, about 4-5 minutes.
- Serve immediately.
Makes 32 skins.
Approximate Nutrient Analysis per serving (not including salt to taste):
200 calories, 5 g fat, 2 g saturated fat, 15 mg cholesterol, 200 mg sodium, 31 g carbohydrate, 2 g fiber, 0 g sugar, 7 g protein
